Pumpkin Seed and Beetroot Salad
In my search today for a new recipe I came across this simple salad recipe on the Geest website. It uses fresh beetroot, roasted ... not only does it look good, it sounds gorgeous!
It also means that if the beetroot I pick is still a little on the small side, it won’t matter ... it’s just a shame I haven’t got any tomatoes ready to pick yet ... although if the sunshine holds up this week I might be able to pick a few (although not of the plum variety ... recipes are there to be adapted I always think ...).
Here’s The Recipe ...
Prepare the beetroot:
4 baby beetroot – freshly picked from the allotment is always best
1 tsp olive oil
Preheat the oven to 200ºC. Peel the beetroot, cut into quarters then place on a roasting tray. Sprinkle with the olive oil, ensuring the beetroot is coated as well as possible. Season with salt and pepper. Then cover with tin foil and roast in the oven till tender (about 30 minutes).
Prepare the dressing:
1 tbsp olive oil
1 tbsp balsamic vinegar – yummy ... I love any recipe which includes balsamic vinegar
½ tsp clear honey
Put all the ingredients into a boil and whisk together. Then season with salt and pepper.
Prepare the salad:
1 red onion – yes, I can feel the tears already
100g baby plum tomatoes – or any small tomatoes – fingers crossed some will have ripened in time
1 (120g) bag herb salad leaves
2 tbsp pumpkin seeds
Wash and dry the salad leaves n place into a bowl. Add the onion (finely sliced), tomatoes cut into bite size pieces (halves or quarters) and the pumpkin seeds.
When the beetroot is ready add to the salad bowl with the dressing and mix well.
Then you’re ready to arrange onto plates ready to serve straight away ... I think I’ll serve mine with some goats cheese and crusty bread ... mmmmm
